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Almond flour chocolate cookie
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Almond Flour Chocolate Cookies

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Prep Time 15 minutes
Cook Time 12 minutes
Cooling, chilling or freezing 45 minutes
Total Time 1 hour 12 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups almond flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated erythritol
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar-free chocolate chips

Method
 

  1. Preheat oven to 350°F; line two baking sheets with parchment.
  2. Whisk 2 cups almond flour, ½ cup cocoa, ½ cup erythritol, ½ teaspoon baking soda, and ¼ teaspoon salt in a large bowl.
  3. Whisk the eggs, melted butter and vanilla in a separate bowl.
  4. Mix wet ingredients into dry until a thick dough forms.
  5. Fold in ½ cup sugar-free chocolate chips.
  6. Cover; refrigerate 30 minutes to firm dough.
  7. Divide dough into 24 equal balls and place 2 inches apart on the prepared sheets.
  8. Gently flatten balls slightly with palm.
  9. Bake 10-12 minutes until edges set but centers look slightly soft.
  10. Cool on sheet 5 minutes to firm; transfer to a wire rack.
  11. Store airtight in the refrigerator for up to 5 days or freeze for longer storage.

Notes

Equipment: two baking sheets, wire rack.
Serving size: one 24th of the recipe.
Use the named sweetener form and amount; concentrated drops or pure monk fruit are not equivalent to a spoon-for-spoon granulated blend. Nutrition has not been calculated.
Makes about 24 cookies; divide dough evenly rather than relying on a heaping scoop.